Optimizing carrot slices drying: A comprehensive study of combined microwave and convective drying

¹ University of Kragujevac, Faculty of Agronomy, Cara Dušana 34, 32102 Čačak, Serbia
² Don State Technical University, Gagarin sq., 1, 344002 Rostov-on-Don, Russia
³ University of Novi Sad, Faculty of Technology, Boulevard cara Lazara 1, 21001 Novi Sad, Serbia

^* Corresponding author: nati.ugrekhelidze@mail.ru

Abstract

The integration of both microwave and conventional convective drying techniques (MCD) has notably boosted the efficiency and effectiveness of carrot slice drying. This combination has led to improvements in energy utilization without harmful influence on the quality of the dried carrots. The shortest dehydration time (20 ± 1 min) and the lowest energy consumption (0.220 ± 0.011 kWh), as well as the lowest water holding capacity (705.88 ± 4.97 g H20 g dm-1), had the model of carrot slices dried on 15 seconds of microwave drying on 900W, and 7 seconds of convective drying on 180 °C. The color modification, particularly the change in pigment concentration from its natural state in fresh carrots, was a result of employing the MCD method. The drying time had no impact on color pigment characteristics, unlike the energy model. The values of red, gree and blue color are the highest for the of carrot slices dried on 9 seconds of microwave drying on 900W, and 12 seconds of convective drying on 200°C.